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16 MINS delivery
Navratan Pulao
Serves 2
30 mins
262 Kcal
Navratan pulao is fragrant rice spiced with aromatic spices and vibrant colours in an incredible mix of vegetables, nuts, and dried fruits. "narration" means "nine gems," referring to the nine key ingredients featured in this pulao that make it unique and special. This Navratan Pulao recipe is best reserved for those special occasions where something truly memorable and indulgent can be presented. A blend of vegetables, such as carrots, beans, peas, or potatoes, gives a refreshing look and fresh feel, and the dish usually adds paneer, cashews, and raisins that add the element of richness to the dish. Some even add pineapple or pomegranate seeds for a touch of sweetness and for an added layer of depth. Navratan Pulao can be prepared easily and is very rewarding. Navratan Pulao best goes well with raita or a mild curry; thus, as a combination, it makes a complete meal, giving you the perfect combination of flavour and texture. This Navratan Pulao is perfect for those who fancy rich Indian cuisine, with an aroma and a burst of colours and textures for every bite.
Ingredients required for Navratan Pulao
- 2 cup rice
- 3 tsp oil
- 1 tsp cumin
- 1 inch cinnamon
- 1 bay leaf
- 3 cloves
- 1/2 tsp pepper
- 1/2 onion
- 2 chilli
- 1 tsp ginger garlic paste
- 2 tbsp carrot
- 2 tbsp potato
- 2 tbsp beans
- 2 tbsp corn
- 2 tbsp capsicum
- 7 florets cauliflower
- 2 tbsp peas
- 1/2 tomato
- 2 tbsp coriander
- 1 tsp salt
- 1/2 tsp garam masala
Cooking steps for Navratan Pulao
- 1To start with, heat three Tsps of oil in a kadai or deep pan over medium heat. When the oil is hot, add the spices.
- 2Add whole spices such as 2-3 cloves, 1-2 cardamom pods, one small bay leaf, and one cinnamon stick into the hot oil.
- 3Toss these spices around for a few seconds till fragrant aromas are released.
- 4Add 1/2 onion (finely sliced), two green chillies (slit lengthwise), along with one Tsp ginger garlic paste to the pan and saut everything for about a couple of minutes till the onions turn golden brown and the ginger-garlic paste loses its raw smell.
- 5Add the nine different vegetables, for example, carrots, beans, peas, potatoes, cauliflower, capsicum, corn, paneer, and potatoes.
- 6Chop them into small pieces so that they are easier to cook and serve.
- 7Add all these vegetables to the kadai and saut for a minute to mix them with aromatic onions and spices.
- 8Now add two tablespoons of water, 1/2 Tsp of salt, and 1/2 Tsp of garam masala to the mix.
- 9Mix everything so that the spices are well spread throughout. Now cover the kadai and let the veggies cook for about 5 minutes over medium heat.
- 10Water allows the vegetables to cook without burning. The spices will seep into the veggies, making them flavourful and aromatic.
- 11Once the vegetables have cooked, it is time to add the cooked rice.
- 12The rice has to be fluffy and separated so that clumpy rice does not mix well with the vegetables.
- 13Add half a Tsp of salt to the rice, mix it gently with vegetables, and take extra care not to crush the rice grains.
- 14Mix everything gently so the spices and vegetables get spread all over the rice.
- 15Spread roasted nuts of your choice over the rice: cashews, almonds, raisins, and so on.
- 16Roasted nuts bring a great crunch to the soft rice and vegetables. Then, pour two tablespoons of saffron milk over the rice.
- 17To make saffron milk, soak a few strands of saffron in warm milk for 10 minutes before adding it to the rice.
- 18The saffron will give the pulao a lovely golden colour and an irresistible fragrance, making it even more special.
- 19Now cover the kadai and let the pulao simmer on low heat for 10 minutes.
- 20Your Navratan Pulao is now ready to serve. You can serve it with a refreshing bowl of raita, balancing the spice within this dish and giving it an excellent contrasting flavour.
- 21Recipe of Navratan Pulao is a great dish to serve on festive occasions or to impress your guests by serving a delicious and nutritious meal.